Vegan Bread Pudding

Ligia Lugo

Published:

November 6, 2025

Last Modified:

November 29, 2025

Jump to Recipe Jump to Video

Jump to Recipe Jump to Video Pin Recipe

A scoop of this vegan bread pudding has it all! Tender chunks of bread are soaked in a creamy vegan custard mixture then baked with sweet raisins, warm coconut sugar, and a dash of cinnamon.

vegan bread pudding is dusted with powdered sugar and garnished with bright red fresh currants

I love the ambiguous nature this vegan bread pudding. Is it a dessert? Is it a breakfast? Is it a baked good? Is it a casserole?

Yes to all?! How many other dishes can claim that!

This versatility means that it is an excellent choice for any number of situations. It’s a great potluck contribution or make-ahead treat. Serve it with Vegan Caramel Sauce, Strawberry Sauce, or a scoop of your favorite vegan ice cream for a dessert. Or, such as a big bowl of this Watermelon Fruit Salad rounds it out as a breakfast.

I will often make this vegan bread pudding when we have houseguests. It’s such a cozy homemade meal to offer when folks wake up, but is quite minimal in the effort department for me. Plus, it tastes great warm, room temperature, or chilled!

Ingredient Notes

ingredients needed to make vegan bread pudding

Full-fat coconut milk – Has a thick and creamy texture that will give your vegan bread pudding that custard-like consistency. Full-fat will give your the best texture, but you could try low fat or a different plant milk like almond milk for a lighter bread pudding if you prefer.
Vegan butter – Go with unsalted vegan butter here. Use a brand you have tried before and know you like the flavor and consistency of. If you need some recommendations, I reviewed several in our Best Vegan Butter taste test and review.
Coconut sugar – A richly flavored sugar made from coconut sap. I like the deep flavor (it’s not coconutty!) and warmth it gives to this bread pudding, but other sugar options include unrefined cane sugar or date sugar.
Vanilla extract – You can also use vanilla bean paste, which will have the added benefit of giving your vegan bread pudding a lovely vanilla bean-speckled appearance.
Ground cinnamon – For an echo of flavor that compliments the sweetness and raisins oh so nicely.
Applesauce – Serves as an egg replacement, helping to keep the bread pudding moist, while also imparting just a touch of sweetness and flavor.
Bread slices – For bread pudding, the type of bread really makes a difference in texture and flavor. You want something that will soak up the custard without falling apart. I went with whole wheat because it adds a nutty flavor and has a stronger texture. You can also choose plain white bread, French Bread, Italian bread or more rustic options like sourdough loaves.
Raisins – Raisins are a classic addition to bread pudding. They add a little burst of sweetness and chewy texture that contrasts nicely with the soft, custardy bread. I use traditional raisins here but golden raisins, dried cranberries, or chopped dates will work too.
Powdered sugar – I often dust the top of my bread pudding with powdered sugar before serving – just an extra touch to make it look special! Make sure to use vegan powdered sugar (organic sugar is vegan).
Fresh fruit like currants or berries – A pop of color for serving your vegan bread pudding is a nice addition too, something like fresh currants, raspberries, or other fruit.

Step-by-Step Instructions

Preheat and combine. Preheat your oven to 375℉ and lightly grease 9×13-inch baking dish. Combine coconut milk, melted and cooled vegan butter, coconut sugar, vanilla extract, cinnamon, and applesauce in a large bowl.
Whisk. Use a whisk to blend the liquids until well mixed.
Add bread cubes. Add the cubed bread slices to the bowl with the custard mixture. Make sure you have chosen a large enough mixing bowl!
Toss. Use a large spoon to toss, ensuring all of the bread pieces are evenly coated in the liquid mixture. Then stir in the raisins.
Transfer. Transfer the bread pudding mixture to the prepared casserole dish and let it stand at room temperature for about 10 minutes before baking.
Bake. After 10 minutes, transfer the baking dish to the oven and bake for about 40 minutes until set in the center and golden brown on top.

Slice and serve. Slice your vegan bread pudding into portions and use a spatula to remove them from the baking dish. Serve warm, sprinkled with powdered sugar and garnished with fresh fruit as desired.

Tips From Ligia

For juicier raisins:

Soak them in warm water for 15-30 minutes, then drain before mixing them into your bread pudding mixture. You can even soak them in apple juice or your favorite plant-based milk for some extra flavor!

How To Store

Refrigerating To store already baked bread pudding, let it cool completely (don’t leave it out for longer than 2 hours though) and then wrap with plastic wrap, foil, or transfer to an airtight container and refrigerate for up to 4 days. If you are storing a whole unbaked bread pudding, wrap the casserole dish tightly in plastic wrap for up to 24 hours before baking. Any longer and the bread may get too soggy.

Freezing Wrap individual portions in plastic wrap or foil, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months.

Thawing Transfer your vegan bread pudding portions to the fridge and let them thaw overnight.

Reheating Preheat an oven to 325℉ and cover your bread pudding in an oven-safe dish with aluminum foil. Bake for about 15 minutes until hot. If you want the bread pudding to be more moist, add a splash of plant-based milk to the dish when reheating.